BETTY CROCKER BEEF STEW RECIPE RECIPES

SLOW-COOKER MONGOLIAN BEEF RECIPE - BETTYCROCKER.COM

Slow-Cooker Mongolian Beef Recipe - BettyCrocker.com image

Here’s something that should make every home cook happy: There’s tons of flavor in less expensive cuts of meat. The trick is to treat those cheap cuts right, as is done in this recipe, where beef stew meat is browned in a skillet and left to finish off over low heat in the slow cooker. The result of this all-day stewing is succulent and fully flavored Mongolian beef that’s well complemented by its sweet and savory sauce—made of brown sugar and soy sauce. The chopped carrots and vinegar added at the end provide a welcome bit of freshness and acid to the dish, while the garnishes of fresh, chopped green onions and sprinkle of sesame seed adds brightness and sweet nuttiness. Serve this with rice, and you’ve got a take-out favorite dinner—at a fraction of the price.

Provided by Betty Crocker Kitchens

Total Time 8 hours 55 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1/2 cup soy sauce
1/2 cup packed brown sugar
1 tablespoon toasted sesame oil
2 tablespoons gingerroot, peeled and finely chopped
4 cloves garlic, finely chopped
3 lb beef stew meat
1/3 cup Gold Medal™ all-purpose flour
4 tablespoons vegetable oil
1 cup Progresso™ beef flavored broth (from 32-oz carton)
3/4 cup julienned carrots
2 teaspoons cider vinegar
1/4 cup green onions, sliced thinly on the diagonal
1 teaspoon toasted sesame seed

Steps:

Spray 4-quart slow cooker with cooking spray.
In slow cooker, stir together soy sauce, brown sugar, sesame oil, gingerroot and garlic.
In large bowl, toss beef with flour to coat. Discard any excess flour.
In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add half of the beef; cook 5 to 7 minutes, stirring occasionally, until browned. Transfer to slow cooker. Repeat with remaining 2 tablespoons oil and half of beef.
Add broth to skillet; heat to boiling over medium-high heat, scraping up any brown bits at bottom of skillet. Add to slow cooker; stir to combine.
Cover; cook on Low heat setting 8 to 10 hours or until beef is tender and sauce is thickened. Add carrots and vinegar to slow cooker; stir to combine. Cover; cook about 30 minutes or until carrots are tender.
Garnish with green onions and sesame seed. Serve with cooked rice, if desired.

Nutrition Facts : Calories 610 , CarbohydrateContent 28 g, CholesterolContent 125 mg, FatContent 1 , FiberContent 1 g, ProteinContent 45 g, SaturatedFatContent 11 g, ServingSize 1 Cup, SodiumContent 1420 mg, SugarContent 19 g, TransFatContent 1 g

SLOW-COOKER MONGOLIAN BEEF RECIPE - BETTYCROCKER.COM

Slow-Cooker Mongolian Beef Recipe - BettyCrocker.com image

Here’s something that should make every home cook happy: There’s tons of flavor in less expensive cuts of meat. The trick is to treat those cheap cuts right, as is done in this recipe, where beef stew meat is browned in a skillet and left to finish off over low heat in the slow cooker. The result of this all-day stewing is succulent and fully flavored Mongolian beef that’s well complemented by its sweet and savory sauce—made of brown sugar and soy sauce. The chopped carrots and vinegar added at the end provide a welcome bit of freshness and acid to the dish, while the garnishes of fresh, chopped green onions and sprinkle of sesame seed adds brightness and sweet nuttiness. Serve this with rice, and you’ve got a take-out favorite dinner—at a fraction of the price.

Provided by Betty Crocker Kitchens

Total Time 8 hours 55 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1/2 cup soy sauce
1/2 cup packed brown sugar
1 tablespoon toasted sesame oil
2 tablespoons gingerroot, peeled and finely chopped
4 cloves garlic, finely chopped
3 lb beef stew meat
1/3 cup Gold Medal™ all-purpose flour
4 tablespoons vegetable oil
1 cup Progresso™ beef flavored broth (from 32-oz carton)
3/4 cup julienned carrots
2 teaspoons cider vinegar
1/4 cup green onions, sliced thinly on the diagonal
1 teaspoon toasted sesame seed

Steps:

Spray 4-quart slow cooker with cooking spray.
In slow cooker, stir together soy sauce, brown sugar, sesame oil, gingerroot and garlic.
In large bowl, toss beef with flour to coat. Discard any excess flour.
In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add half of the beef; cook 5 to 7 minutes, stirring occasionally, until browned. Transfer to slow cooker. Repeat with remaining 2 tablespoons oil and half of beef.
Add broth to skillet; heat to boiling over medium-high heat, scraping up any brown bits at bottom of skillet. Add to slow cooker; stir to combine.
Cover; cook on Low heat setting 8 to 10 hours or until beef is tender and sauce is thickened. Add carrots and vinegar to slow cooker; stir to combine. Cover; cook about 30 minutes or until carrots are tender.
Garnish with green onions and sesame seed. Serve with cooked rice, if desired.

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